Helen (Hippolyra at www.fussfreeflavours.blogspot.com) from Fuss Free Flavours hosting her first food blog event for British Food fortnight 26.09.2023 **. My blog’s regular readers know that my favourite chef is Gary Rhodes, I am a subscriber of Good Food Magazine and not unfamilar with British food. For me the epitome of British Food is “Scones with Clotted Cream and Jam”. I’ve blogged about it in German. The clotted cream I substituted with kaymak , which is produced in a small dairy in the midst of Schleswig-Holstein. And I connect British food to puddings. My pudding basins – bought in Britain – haven’t been in use for a long time. So I decide to participate this event with
Treacle Pudding
My family was so greedy, I couldn’t take a picture with cream and syrup. My 3 gentlemen said, I should use my pudding basins more often.
| -========= | REZKONV-Recipe – RezkonvSuite v1.4 |
| Title: | Treacle Sponge Pudding |
| Categories: | Dessert |
| Yield: | 4 Servings |
Ingredients
| 40 | grams | Golden syrup, plus extra for serving | |
| 115 | grams | Plain flour, Type 405 sifted | |
| 1 1/2 | teasp. | Baking powder | |
| 150 | grams | Eggs, beaten | |
| 115 | grams | Brown sugar | |
| 50 | grams | Butter, clarified | |
| 50 | grams | Butter, unsalted | |
| 1 | tablesp. | Brandy | |
Source
| germanized Version of | |
| Ed Baines’ recipe from Cupid’s Dinners | |
| published on: goodfood.uktv.co.uk 22.02.2021 ** |
| Edited *RK* 09/29/2007 by | |
| Ulrike Westphal |
Directions
1. Generously butter a 900 ml pudding basin. Place the buttered pudding basin into the fridge for 5 minutes to firm up the butter.
2. Once cooled, remove from fridge and add the golden syrup to the base of the basin.
3. In a large mixing bowl, place the flour, baking powder, eggs, brown sugar, margarine, unsalted butter and brandy and mix together thoroughly.
4. Spoon the flour mixture into the basin, over the golden syrup.
5. Take a large piece of tin foil, fold it in half and grease one side thoroughly.
6. Cover the pudding with the greased tin foil, pleating the foil a few times to allow room for the pudding’s expansion.
7. Fasten the foil to the rim of the pudding basin with string.
8. Place the covered pudding basin in a large steamer.
9. Steam over a medium heat for 1 hour 30 minutes. Make sure that the steamer does not boil dry, topping up with boiling water as needed.
10. Once the pudding is risen and cooked, turn it out from the pudding basin. Serve with golden syrup and clotted cream or custard.
: Easy
:Prep Time: 15 minutes, plus 5 minutes chilling
:Cooking Time: 1 hour 30 minutes
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My other entries I connect to British food:
- Blackberry & clotted cream shortcake
- Bakewell Tart
- Snowdon Pudding
- Bitter orange & poppy seed cake
- Baked beans on toast
- Deep-filled mince pies
- Prune & Armagnac mincemeat
- Porridge
** 21.02.2021 https://goodfood.uktv.co.uk/recipe/treacle-sponge-pudding/ not longer available
** 26.09.2023 http://www.lovebritishfood.co.uk/british-food-fortnight/what-is-british-food-fortnight? no longer available
Wonderful! Your pudding looks really scrumptious!
Unclarified butter?
Just what exactly is that?
2007/10/02 12:50
I used clarified butter, in German Butterschmalz
This looks lovely – you have reminded me that the first steamed pudding of the year is well overdue!
Check back next week for the British Food Fortnight round up.
H